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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cinnamon-Bun Filled Pancakes

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Cinnamon-Bun Filled Pancakes Empty Cinnamon-Bun Filled Pancakes

    Post by Lobo Thu 07 Jan 2016, 9:30 pm

    Cinnamon-Bun Filled Pancakes Img83l
    Cinnamon-Bun Filled Pancakes
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    Prep Time: 40 minutes
    Cook Time: 25 minutes
    Servings: 12
    With their fragrant cinnamon-sugar filling and drizzle of cream cheese frosting on top, these pancakes evoke all the sweet flavor and nostalgia of that bakery favorite: warm cinnamon buns. The pancakes make a comforting dish on cold winter mornings.






    • 4K+

    Ingredients:

    For the cinnamon filling:


    • 1/2 cup granulated sugar
    • 2 Tbs. all-purpose flour
    • 1 1/2 Tbs. ground cinnamon
    • 1/4 tsp. salt
    • 4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes,
        at room temperature



    For the cream cheese frosting:


    • 3 oz. cream cheese, at room temperature
    • 4 Tbs. (1/2 stick) unsalted butter, at room temperature
    • 1 1/2 cups confectioners' sugar
    • 3 to 4 Tbs. milk



    For the pancakes:


    • 2 cups all-purpose flour
    • 1 tsp. baking powder
    • 1/2 tsp. salt
    • 1 Tbs. granulated sugar
    • 4 eggs, separated
    • 2 cups milk
    • 4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking

    Cinnamon-Bun Filled Pancakes Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied sparkling wines from our Wine Club.

    Directions:

    To make the cinnamon filling, in a bowl, still together the granulated sugar, flour, cinnamon and salt. Add the butter and, using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set the cinnamon filling aside.

    To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the confectioners' sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs. of the milk and beat until combined, about 1 minute. The frosting should be thick but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside.

    To make the pancakes, in a bowl, whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.

    Put 1/8 tsp. melted butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Spoon 1/2 tsp. of the cinnamon filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and filling.

    Drizzle the pancakes with the frosting and serve immediately. Makes 35 to 40.

    Williams-Sonoma Kitchen
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